Chemical Characteristic of steamed pumpkin brownies premix flour

subaktilah, Yani and Wahyono, Agung and Yudiastuti, Silvia Oktavia Nur (2020) Chemical Characteristic of steamed pumpkin brownies premix flour. IOP Conference Series: Earth and Environmental Science. ISSN 1755-1315

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Official URL: https://iopscience.iop.org/article/10.1088/1755-13...

Abstract

Brownies are a kind of cake that contains flour, fat, sugar, and egg. Generally, brownies are characterized by brown color and do not need leavening agents. The objective of this study was to analyze the chemical content of steamed pumpkin brownies premix flour with various formulations. The pumpkin flour was manufactured by using a food dehydrator machine. Pumpkin flour manufacturing condition immersed in metabisulfite solution for 23,05 minutes and dried for 11, 4 hours at 850C.The pumpkin flour substitution level were 0%, 20%, 40%, 60%, 80% dan 100%, by wheat flour portion. The result showed that pumpkin flour substitution on the steamed pumpkin brownies premix flour formulation had a significant effect on its chemical characteristic. The result showed that steamed pumpkin brownies premix flour had 6.47% - 7.26% moisture content, 3.06% - 6.02% ash, 4.78% - 8.4% fat, 5.95% 8.78% protein, and 72.54% - 78.49% of carbohydrate.

Item Type: Article
Subjects: 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 163 - Teknologi Pertanian
Divisions: Kepegawaian
Depositing User: Silvia Oktavia Nur Yudiastuti
Date Deposited: 21 Aug 2021 12:06
Last Modified: 12 Sep 2021 14:02
URI: https://sipora.polije.ac.id/id/eprint/4382

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